English Toffee with Almonds
This is a large batch of English Toffee, but I have never had any problems with leftovers. I've made it for bake sales and gifts, but usually have to hide it because it disappears so fast.
-1 pound butter
-3 1/2 cups sugar
-1/4 cup Karo syrup
-1/4 teaspoon salt
-1 1/2 cup sliced almonds
Melt butter over low heat to avoid burning. Add sugar, syrup and salt and mix together over medium heat until all is melted together. Turn heat to high and stir constantly with a wooden spoon. When the color is light brown and you can put a spoonful on a cold surface and it cracks, the mix is ready to be poured. This recipe will pour out onto 3 cookie sheets. Once the mixture is poured, immediately sprinkle sliced almonds over the top. When the toffee is completely cooled, break into pieces and package in festive bags with pretty ribbons. You can also replace the almonds with other nuts, sprinkles or mini M&M's.
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